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Weekly Farm Notes :: Dec 2nd, 2015

This is the last week of our “Falling into Greens” CSA session. We are offering three separate pickups this week – 1st at market tomorrow, 2nd at Brainard Market on Saturday and 3rd on Main Street on Saturday. Please make sure you have prearranged your pickup with Mark & Gina.

In case you missed it, we have a new preservation post this week on Stem Jam. We get a lot of greens and a lot of stems! Stash them away in the freezer and make this jam at the end of the week.

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December 2nd Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

Tender Collards {M/CSA}: I have been interested in making West African Peanut Soup for a while, but it is definitely on my list now that I found a recipe with collard greens added in!

Rainbow Swiss Chard {M/CSA}: although the cold and rain makes us crave cooked, hearty food, don’t neglect getting a daily dose of raw greens! This article will give you lot of tips to make a Swiss chard smoothie taste great.

Red Russian & Toscano Kale {M/CSA}: noodles of any kind make for quick weeknight meals. Check out this Garlic Soba Noodles recipe and toss in any number of the greens suggested.

Spicy Large Leaf Arugula {M/CSA}: the spiciness of these greens is a great counterpoint to richer dishes. Add some to egg salad, pizza or mac’n’cheese!

Beets {CSA}: have you tried beet kvass yet? I tried it for the first time a month ago and loved the results! I fermented mine a few days longer than is recommended in the link above so mine was probably a bit funkier. I used most of the juice and beets in smoothies but the juice is great straight, mixed with syrups or sparkling water or in a cocktail.

Daikon Radish {CSA}: although this Sweet Pickled Daikon Radish recipe was designed for canning, just store in the refrigerator to keep it easy.

Kohlrabi {CSA}: our Kohlrabi Hash Browns recipe is great for a quick weeknight meal or a lazy Sunday brunch.

Jerusalem Artichokes {M}: have you tried these fried yet? I have made “chips” where they were thinly sliced and then fried but I haven’t tried them battered and fried. This recipe sounds great if you want to try your hand at it!